3640 Taylor Rd.
Loomis, CA 95659 916-672-6556
Between owner Grayson Lee’s degree from Tony Gemignani’s International School of Pizza (Gemignani is an 11-time World Pizza Champion and co-founder of Pizza Rock) and his wife Sonia’s Italian roots (they met in Sicily), Bedda Pizzeria offers pies so authentic, you could almost forget that you’re not in Europe. The pair opened the restaurant in August 2014, and have been serving up fresh, Naples-style, thin-crust pizzas ever since. The custom-built wood-fired oven (lovingly named “Vesuvio” after a famous Italian volcano) takes center stage, blistering the pizzas to bubbly perfection between 800 and 900 degrees. Popular pies include the classic margherita and the Nebrodi with extra virgin olive oil, mozzarella, arugula, shaved Parmesan and prosciutto. But our favorite is the well-balanced Pesto Siculo with vibrant and peppery homemade pesto, creamy mozzarella, melt-in-your-mouth prosciutto and nutty shaved Parmesan. Another can’t-miss is the handmade cannoli (filled with luscious ricotta, chocolate and cream), so check the dessert display case, as they only make about 60 a week. Trust us, even if you have to leave some pizza, take the cannoli.